Grilled Corn Salad with Avocado and Cilantro-Lime Dressing
This salad is fresh, crisp and flavorful, not to mention simple, healthy and delicious. It’s fantastic as a side salad, a topper for fish tacos, shrimp quesadillas or even over greens. Introduce another layer of flavor by choosing from one of our infused oils. Make it dairy-free by leaving off the cheese. Serves 4.
Ingredients
Ingredients:
- 3 ears of local corn
- 3 Tbsp, divided Sigona's smoky Chipotle olive oil Sigona’s Cayenne Chili Oil or a seasonal plain Sigona’s Fresh Press Extra Virgin Olive Oil (We have many oils, plain and infused, from which to choose!)
- 1/4 cup chopped cilantro
- 2 Tbsp. fresh lime juice
- 1/4 tsp. Kosher salt
- A pinch or two freshly ground black pepper
- 2 or 3 mini sweet peppers sliced into rings, seeds removed
- 2 green onions sliced on the bias
- 1 cup halved grape or cherry tomatoes
- 4 radishes thinly sliced
- Half a large avocado peeled and sliced
- Optional: Cotija or feta cheese for sprinkling
Instructions
- Heat an outdoor grill or indoor grill pan over medium-high heat. Rub the ears of corn with 1 1/2 tablespoons of olive oil, then place on the grill to cook. Rotate the ears about every 2 to 3 minutes until all sides are cooked with nice grill marks. Set aside and allow to cool to the touch.
- In a large bowl whisk together the cilantro, lime juice, salt and pepper. While whisking, drizzle in remaining 1 1/2 tablespoons olive oil until emulsified. To the bowl, add the peppers, green onions, tomatoes and radishes. Slice the kernels of corn off the ears and add to the bowl. Use a large spoon to fold everything together until well coated in the dressing. Transfer to a serving dish.
- Top the salad with sliced avocado and add cheese, if using.
Notes
Sigona's infused olive oils and balsamics are available in both our markets and online at www.sigonas.com.
Tried this recipe?Let us know how it was!